Nancy’s Recipes

Dips & Appetizers Entrees

Loaded Black Bean Nachos with Queso

Featured Products: Nancy’s Organic Sour Cream and Nancy’s Organic Cream Cheese

 

Ingredients

Queso

  • 1 Tbsp. Butter
  • ¼ C. Milk
  • ½ C. Nancy’s Organic Sour Cream
  • 1 ½ Tbsp. All-Purpose Flour
  • ½ tsp. Dijon Mustard
  • 1/8 tsp. Garlic Powder
  • Pinch of Salt
  • 2 oz. Nancy’s Organic Cream Cheese
  • 1 C. Shredded Medium Cheddar Cheese

Nachos

  • 1 Bag Multi-grain Chips
  • 1 Can Black Beans, drained and rinsed
  • 4-5 Mini Bell Peppers, sliced
  • 1 Jalapeno, sliced
  • 1 recipe Queso (see above)
  • 2 C. Shredded Cheddar

Suggested Toppings

  • Nancy’s Organic Sour Cream
  • Fresh Salsa
  • Sliced Black Olives
  • Cilantro Leaves
  • Lime Wedges

 

Directions

Queso

  1. Melt the butter in a 3 qt. saucepan over medium heat.
  2. Whisk together the milk and sour cream. Set aside.
  3. Whisking, add the flour and cook for 1-2 minutes.
  4. Add the sour cream mixture a splash at a time and continue to whisk until thickened and bubbly.
  5. Add the Dijon mustard, garlic powder and salt.
  6. Add the cream cheese and cheddar. Stir until all the cheese is melted.

Nachos

  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. Scatter ½ of the tortilla chips on the parchment and layer with ½ of the black beans, sliced peppers, queso and shredded cheddar.
  3. Bake the first layer for 5-10 minutes, until the cheese begins to melt.
  4. Add additional layers of chips, black beans, sliced peppers, queso and shredded cheddar. Bake for 10 more minutes until cheese is golden and bubbly.
  5. Top the nachos with Nancy’s Organic Sour Cream, fresh salsa, sliced black olives, and cilantro leaves. Serve warm with lime wedges.